It’s officially summer! The MS-1s are out enjoying our last “summer of freedom” (doesn’t that sound ominous?), so I’ve been grateful for some down time. (To follow along with my medical school journey and get a glimpse of life in rural North Carolina, head on over to my instagram!).

Here in North Carolina, the fruit bins are overflowing with seasonal produce. To celebrate the colorful array and the start of summer, I made cool, creamy, drip-down-your-arm frozen fruit bars. These cheerful treats have no added sugar, made from real whole fruits and a splash of coconut milk for creaminess.

After working with patients this year on mission trips and at the free clinic, I’ve been more inspired to talk about healthy food than ever before. Many of them have diabetes or are pre-diabetic. The ones I’ve spoken with have been open to making dietary changes, but aren’t sure where to start. Through such conversations, I’ve learned that small tweaks and substitutions are the most manageable for people trying to change their way of life. In my next chapter of blogging, I hope to share more simple recipes with common ingredients that can nudge people towards healthier habits. I’d also like to solicit your feedback, dear readers. What’s one change you made to your diet that kick started your healthy eating? Leave it in the comments, and maybe it’ll inspire others to take a step in the right direction.

If you, like us, are still scrambling to make treats for your holiday dessert tray, give these sweet and spicy cookies a try. No one will know they’re a healthier alternative to the white flour, white sugar-laden treats that abound this time of year.

Made from high protein almond and cashew flour, these lightly sweetened soft ginger cookies will remind you of those classic crinkles you’ve been eating for years. And with only a few tablespoons of sugar in the entire batch, they won’t send your insulin levels soaring. Leave a tray out for Santa by the chimney, and he won’t be disappointed.

These soft and chewy morsels also make great last minute gifts. Just dress them in a glamorous box and savor your budget-friendly decisions. I picked up the silver filigreed boxes and wrapping paper at Dollar Tree, believe it or not. They’re a one stop shop for gift wrap and holiday party supplies. As a newly minted medical student (!), it was especially important to find budget-friendly gifts this year.

Much more will be said about medical school in another post. Let’s just say I was never so glad to have winter break! It’s been whirlwind since August, but the sleepless nights and countless cups of coffee will hopefully be worth it when I’m a physician who can help patients address their health conditions and live better lives. Feeling so blessed to have the opportunity to pursue my passions. It’s the best Christmas gift of all.

Recipe Notes

I used a small amount of real sugar in combination with sugar-free sweeteners to decrease the amount of carbohydrates while preserving that familiar molasses cookie flavor. You can, however, adjust the recipe to leave out the sugar-free sweeteners if you prefer. Truvia, a blend of the natural sweeteners stevia and erythritol with a little added coconut sugar perfectly sweetens the cookies without leaving an aftertaste. In this recipe, I used the Target version of Truvia (look for the red and white container in the baking aisle) which is a bit cheaper than the brand name. You can also make your own Truvia-like sweetener at home following my recipe posted here.

Substitutions

To make these cookies paleo, leave out the Truvia and oat flour, and add in 2 Tablespoons arrowstarch + 1/3 cup coconut sugar. I adapted this recipe from an incredible paleo cookbook by the immensely talented Julie Hulet, so pick up My Paleo Patisserie if you’re looking for recipe inspiration.

To make these cookies dairy-free, use non-hydrogenated organic palm shortening in place of the unsalted butter.

Soft Ginger Molasses Cookies (Gluten-Free, Low Sugar, Low Carb)

2015-12-24 09:46:55

Serves 15

These nutrient-dense cookies are packed with almond flour, oat flour, and coconut flour! This flour blend creates a soft and chewy gluten-free cookie that even your non g-free friends will enjoy.

A cake meticulously tested and frosted with care for the woman who encouraged my creative endeavors from day one. From the moment I could hold a paintbrush to the instant I started my blog back in 2008, she told me that I was talented and more importantly, that if I tried my best, that was enough. Without her support, I might never have grown confident enough to share my recipes and photos with the world.

This cake is a token of my appreciation for the woman who lifted me up with her boundless love, generosity, and unshakeable belief in my abilities. In college, I went through a trying period of personal growth and transformation. Without Mom to talk me through it, it would have been far more difficult to see the light rays peeking through the storm cloud.

These fluffy, gluten-free, nutrient-packed waffles will get you excited about breakfast again.

Biting into the lightly sweet, bread-like interiors, you’d think these golden brown Eggo knock offs were made from white flour. Not true! Coconut flour, cashews, and a little bit of arrowroot starch (the powdered form of a root vegetable) blend up to create a batter that makes these waffles equals part delicious and nourishing.

Although they look fancy and time-consuming to make, these homemade waffles are as simple as tossing the ingredients in a blender and whirling them into a smooth batter. It takes me all of 10 minutes to prep the batter, and another five for the cooking. We use and love a waffle iron similar to this one. It not only cooks up a crispy waffle, but it makes a mean cauli-hash brown… but that’s a recipe for another post!

The name Weekday Waffles comes from the superb freeze-ability of these toothsome treats. You can make up a big batch on Sunday for a quick breakfast during bleary-eyed weekday mornings. It’s comforting, nutritious fast food.

Before I wax poetic about Thanksgiving, let’s all take a moment to watch the greatest Thanksgiving commercial of all time, starring the two salt shakers pictured above. My life as a Florida resident was enriched every holiday season by the sentimental holiday ads from Publix grocery store.

What’s the secret to making a healthy, diabetic-friendly version of Starbucks’ infamous Pumpkin Spice Latte at home?

It involves real pumpkin, fresh spices, and a crock pot! You’re gonna brew up a batch of your own PSL flavored coffee creamer, so that you can have this nourishing and delicious treat every morning on the go! A few glugs of this sweet nectar of the gods (it’s that good!) will transform your coffee into something magical…

DId you know that the Starbucks version doesn’t contain any actual pumpkin?!

The best part about making PSL lattes at home is that you can control the sugar and type of milk used. The recipe below is sugar-free and dairy-free! It’s made from a blend of creamy cashew milk and coconut milk, which creates an amazingly rich, silky smooth “cream” that lightens coffee just like dairy cream!

To keep this treat diabetic-friendly, I sweeten it with natural, calorie-free sweeteners called stevia and erythritol. You could use xylitol as well (3/4 cup xylitol = 1 cup erythritol), or mix erythritol and xylitol together for an even better sugar-free sweetening option. Keep in mind that xylitol will cause your blood sugar to rise, whereas erythritol and stevia will not. I like adding 2 Tablespoons of xylitol to the recipe below for an extra boost of sweetness. (*whispers* Find out why you need to combine sugar-free sweeteners in the Healthy Indulgences E-Cookbook!)

To make this paleo, simply swap out the sugar-free sweeteners for maple syrup or coconut sugar. 3/4 cup of maple syrup should sufficiently sweeten the creamer.You’ll want the Pumpkin Spice Creamer to be quite sweet since it’s a concentrated mix that gets diluted by coffee, so keep that in mind if you’re adding your own sweeteners.

So, how can we make a PSL coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!

The fiery hues of fall have painted the trees of Atlanta, transforming ordinary backyards into magical landscapes!

Why are color changing leaves so enchanting to a 25 year old? They’re a novelty for someone who spent the better part of her youth surrounded by the monochromatic tropical evergreens of Southwest Florida.

Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.

Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.

This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.

UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!

Earlier this month, I received a request from a reader, Deb, to create a healthier version of the highly addictive, seasonal candy that is the Reese’s egg. Knowing there are many low carb eaters out there who face the temptation to hoard these candies every Easter, I was determined to create a healthier alternative. It would be dairy-free, soy-free, and paleo for my primal peeps and allergen-averse candy fiends.

Thanks so much for all your work and experimenting. I have cut out starches and sugars over the last 5 months, and have gotten my 18 year old daughter on board as well, as we are both trying dietary c…

Sheila KrausFredericksburg, TX

“I’ve been following you for years. I’m a T2 diabetic 63 year old male trying to get up to speed on cooking and baking low carb. Thanks to folks like you I’m getting better at it, and have lost about …

Frank Weir, Saline, Michigan

My husband was diagnosed as diabetic and celiac last spring. Your recipes have helped make the diet adjustment easier for him to live with by making it possible for him to have some of the sweets he l…

Deb DunaganDurango, Colorado, USA

I want to thank you for all the wonderful recipes you have posted on your blog. I love trying them and sharing them with my family. Your blog is amazing and an inspiration for us low-carb clean/health…

Dannielle McguireManalapan, New Jersey, USA

Thank you for all the great recipes! I have been a juvenile diabetic for 38 years now, and have used so many of the sugar alcohol sweeteners. But I only recently found out that erythritol is the only …

Linda TurnerCocoa Beach, FL, USA

I have tried many of your recipes and have never been disappointed. Of course, I love some more than others, but wow, I think it’s wonderful to have a place to go to find just the right thing for the …

Lona BrownEastlake, Ohio, USA

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